Vegetable Enchiladas

These cheesy Vegetable Enchiladas are truly the best, with their flavorful homemade sauce made in just 5 minutes, and loaded vegetable and cheese filling!


Vegetable Enchiladas

INGREDIENTS
ENCHILADA SAUCE:
3 tablespoons olive oil
1 tablespoon ground cumin
2 teaspoons adobo seasoning
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 cup all purpose flour
6 oz can tomato paste
3 cups vegetable broth
ENCHILADAS:
2 tablespoons olive oil
2 cloves garlic, minced
1 large yellow onion, diced
1 large bell pepper (yellow, orange or red), diced
2 cups fresh (or frozen) corn
1 teaspoon adobo seasoning
1/4 teaspoon cumin
1 (15 oz) can black beans, rinsed and drained
1 6 oz bag fresh baby spinach
1/2 cup cilantro, chopped
16 oz fiesta blend cheese
16 (6 inch) corn tortillas

INSTRUCTIONS
In a medium saucepan, heat olive oil over medium-high heat. Add cumin, adobo, garlic powder, white pepper, coriander, black pepper, flour, and tomato paste.
Full Instructions recipe: thenovicechefblog.com

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